Erythritol is the newest sugar alcohol to be manufactured from cornstarch. Unlike sorbitol, maltitol or hydrogenated starch hydrolysates, erythritol is produced by a fermentation process.

Erythritol is approximately 70% as sweet as sucrose, supplies about two-tenths of a calorie per gram, and has a mild cooling effect in the mouth. Erythritol is used mainly confectionery and baked products, chewing gum and some beverages.